Daphne Oz: Warrior Waffles & Hoisin-Glazed Pork and Turkey Meat Loaf

May 17th 2017

 

Warrior Waffles

Makes 6 Waffles

 

By now, most people know that gluten-free does not necessarily mean healthy or light. While it’s true that many (most?) of us could benefit from having a little less gluten in our diets, the alternative of noshing on hyperprocessed food that traditionally has gluten and now doesn’t is not much better.

Whenever I can, I choose foods that never had gluten to begin with. But the convenience of having frozen waffles on hand for fast breakfasts cannot be denied. I came up with this gluten-free recipe since I wasn’t in love with the options in my freezer section that tasted fine but left me famished an hour later. I add protein powder and chia and/or flaxseeds for fiber and healthy fats to keep these as filling as they are delicious. You can make a bunch and freeze them— just pop one in the toaster when you’re ready to eat. And one quick note: Sweet rice flour has a higher starch content than standard rice flour; it gives amazing results in the recipe, so don’t substitute!

 

1 cup sweet white rice flour (see Note)

3/4 cup almond flour

1/3 cup cornstarch

1/3 cup ground chia seeds or flaxmeal

1/3 cup protein powder (I like unflavored or vanilla pea-or whey-based options)

2 teaspoons baking powder

1/2 teaspoon kosher salt

4 large eggs, separated

11/2 cups buttermilk, plus more to loosen the batter

2 teaspoons pure vanilla extract

2 tablespoons granulated sugar

4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the pan

 

Preheat the oven to 250°F. Heat a waffle iron to high heat.

 

In a medium bowl, whisk together the rice flour, almond flour, cornstarch, ground chia seeds or flaxmeal, protein powder, baking powder, and salt.

 

In a separate medium bowl, beat all 4 egg yolks, the buttermilk, and the vanilla. Stir the buttermilk mixture into the dry ingredients, mixing just until combined. Batter should look like traditional pancake batter, so add a little bit more buttermilk or water if it is too thick a paste.

 

In a stand mixer fitted with the whisk attachment (or a large bowl if using a hand mixer), beat 2 egg whites on medium speed until they are frothy, 30 seconds to 1 minute. Reserve the remaining egg whites covered in the refrigerator for up to 2 days. Slowly start to sprinkle in the sugar and increase the speed to medium-high until the whites hold stiff peaks.

 

Whisk one-fourth of the beaten whites into the batter, then fold in the remaining beaten whites. Continuing to slowly fold the batter, drizzle in the melted butter.

 

Using a dishtowel or brush dipped in melted butter, lightly coat the waffle iron and, following the manufacturer’s instructions, fill the mold without overflowing. Cook until browned, then transfer to a baking sheet to keep warm in the oven while you make the remaining waffles.

 

 

Hoisin-Glazed Pork and Turkey Meat Loaf

Makes 8 Servings

Meatloaf needs no introduction, but this one gets kicked up a notch with the Asian flair of fresh ginger, scallions, and a hoisin sauce glaze. It’s familiar but exotic at the same time, and so simple to make. Leftovers also make a sick and twisted sandwich the next day—I like mine open-faced: Layer a piece of whole-grain bread with a slick of mayo and spicy Chinese mustard if you have it (if not, Dijon works fine) and a thick slice of meatloaf. Pop it in the oven at 350°F to heat through. Top with a mix of fresh mint, basil, and parsley or cilantro, thinly sliced jalapeño, shredded carrots, and a healthy squeeze of lime. Oh, baby.

Cooking spray

11/4 cups whole wheat panko breadcrumbs

1/2 cup whole milk

3 large eggs

1/2 cup minced fresh parsley leaves or cilantro

1/4 cup minced fresh basil leaves

4 scallions, minced

6 garlic cloves, finely minced

1/2 medium white onion, grated on a box grater

1 tablespoon finely grated fresh ginger

2 teaspoons toasted sesame oil

2 teaspoons kosher salt

Freshly cracked black pepper

1 pound ground pork

1 pound ground turkey

1/3 cup hoisin sauce

2 tablespoons ketchup

 

Preheat the oven to 350°F. Line a broiler pan rack or wire rack with foil and set it on top of a rimmed baking sheet. Lightly coat the foil with cooking spray, then use a sharp knife to make a few slits in the foil (this will allow the fat from the meatloaf to drip down onto the baking sheet).

 

In a large bowl, whisk together the panko, milk, eggs, parsley, basil, scallions, garlic, onion, ginger, sesame oil, salt, and pepper to taste. Add the ground pork and turkey and stir or use your hands to gently combine, being careful not to overwork the meat.

 

Shape the meat mixture into a 12-inch long loaf and place it on the foil-lined rack. Flatten the top slightly and square off the ends. In a small bowl, whisk together the hoisin sauce and ketchup. Pour about half the sauce over the meatloaf and use a brush or spoon to generously coat the sides and top.

 

Bake for 1 hour to 1 hour 10 minutes, until the internal temperature reads 160°F on an instant-read thermometer, brushing with glaze every 20 minutes or so. Let the meatloaf cool for 10 to 15 minutes, then transfer to a platter, slice, and serve.

 

TIP: You can make a double batch of meatloaf mixture and place one half of the mixture in a disposable loaf pan to freeze. To bake, thaw overnight in the refrigerator, remove from the loaf pan onto a lined baking sheet, and glaze and bake as instructed.

 

VARIATION: For an extra decadent loaf, melt 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the panko and toast until golden brown, stirring often, 2 to 3 minutes. Continue with the rest of the recipe.

 

 

From THE HAPPY COOK by Daphne Oz. Copyright © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

 

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